Serves 10-12
4 chicken breasts, skinless and boneless
1 small bag frozen corn
2 cans black beans, rinsed and drained
2 cans RoTel tomatoes, undrained
2 teaspoons ground cumin
2 tablespoons chili powder
2 teaspoons onion powder
2 packages Ranch dressing seasoning mix
1 pound cheese
Place chicken at the bottom of the crock pot and add the corn, black beans and RoTel tomatoes. Top with seasonings and Ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use two forks to shred chicken. Stir together and serve with tortilla chips.
Both of my daughters-in-laws make this recipe often for their families. They like the combination of flavors. Left-overs are great the second or third day. Put single servings in covered containers and microwave for quick meals.
All crock pots cook differently. When we made this for the office staff last week, we used a crock pot that seemed extra hot and the above recipe cooked in less than four hours (on high).
This recipe is shared January 25-29, 2016
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com
